vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.












Cashew Nuts Tossed Vegetables

BOTTLE GOURD FLAT BREAD

Bottle Gourd Flat Bread

Bottle gourd flat bread is brilliant Indian flat bread made with grated Lauki/ Kaddu/ bo...

OATS PAN CAKE

Oats Pan Cake

An easy recipe with healthy whole wheat oatmeal pancakes which becomes the perfect mornin...

STUFFED EGGPLANT BRINJAL BONDA

Stuffed Eggplant Brinjal Bonda

Eggplant bajji with stuffing inside the bajjis makes it even tastier. Brinjal Bonda (Bri...

FRIED BOILED EGGS PAKORA

Fried Boiled Eggs Pakora

These tasty treats are easy to make for an appetizer or snack. Simply an irresistible pak...

CHICKEN ROTI SHERVA

Chicken Roti Sherva

Chicken roti sherva is a liquidy gravy made out of chicken mince. This is poor man food a...

SOYA KEEMA ALOO TIKKI

Soya Keema Aloo Tikki

Aloo tikki - Alu tikki recipe - This is a healthy snack recipe as it prepared with soya g...

Cashew Nuts Tossed Vegetables Recipe, How To Make Cashew Nuts Tossed Vegetables Recipe

Delicious cashews along with tossed vegetables add a load of health benefits to this quick and simple recipe. This healthy dish engage you to keep on trying this dish regularly on daily basis.

About Recipe

How to make Cashew nuts Tossed Vegetables

(89 ratings)
0 reviews so far
Prep time
10 mins		 Cook time
5 mins		 Total time
15 mins
Cashew nuts Tossed Vegetables
Author : Vahchef
Main Ingredient : Mix Vegetable
 Servings : 4 persons
Published date : December 11, 2018


Ingredients used in Cashew nuts Tossed Vegetables
• Cashew nuts - 1 tablespoon.
• Oil - 1 tea spoon.
• Dry red chilies - 3 number.
• Ginger (finely chopped) - 1 tea spoon.
• Garlic (finely chopped ) - 1 tea spoon.
• Carrot (roundels) - 1 number.
• Onions (cubes) - 1/2 cup.
• Cauliflower (florets) - 1/2 cup.
• Oyster sauce - 1 tea spoon.
• Soya sauce - 1 tea spoon.
• Red chili sauce - 1 tea spoon.
• Water - as required.
• Mushroom (chopped) - 1/2 cup.
• Capsicum (cubes) - 1/2 cup.
• Cabbage (cubes) - 1/2 cup.
• Vinegar - 1 tea spoon.
• Honey - 1 tea spoon.
• Corn flour - 1 tea spoon.
Method:
  • Heat oil in a pan, add cashew nuts, roast them and transfer to a plate.
  • In the same pan, roast dry red chilies, finely chopped ginger and garlic, saute well until the colour is slightly changed.
  • Now add roundels of carrot, onion cubes, cauliflower florets, oyster sauce, soya sauce, red chili sauce, along with some water and cook well.
  • Then add chopped mushroom, capsicum, cabbage along with some vinegar, honey, toss well and cornflour slurry to thicken the gravy.
  • Top it with the roasted cashew nuts and serve hot.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 
Browse Recipes


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter